Bocconcini Spaghetti Recipe

Recipes and production Raphaella Frame-Tolmie Photographs Sean Calitz Ingredients: • 500g baby tomatoes (we used plum and rosa), halved • A handful of fresh basil, chopped or torn • 1T red-wine vinegar • Salt and black pepper • 2T olive oil • 1 garlic clove, crushed • 600g prawns, shelled, cooked and tails removed • 500g spaghetti • Good-quality olive oil • 300g bocconcini • 2 bird’s eye chillies, seeded and finely chopped Directions: Combine the tomatoes and basil in a bowl with the vinegar, and season with salt and pepper and set it aside. Heat a little olive oil in a frying pan and fry the garlic gently for about a minute. Add the prawns and toss them in the pan to coat in the garlic. Set aside. Cook the pasta until al dente in a large pot of salted water. Drain, drizzle with good-quality olive oil and toss through to coat. Combine the tomatoes and basil, prawns, bocconcini and chilli with the spaghetti and serve. Serves 6 This recipe was originally featured in the May 2012 issue of House and Leisure.